Wednesday, February 23, 2011
Monday, February 21, 2011
We have been reading the Harry Potter series as a family and when we finish a book, we have a party and watch the movie. We finished the second one a few weeks ago, and had a Harry Potter Party complete with Butterbeer and Magic Wands (chocolate dipped pretzel rods with sprinkles). I found the recipe for Butterbeer from Gourmet Mom on the Go and it was fantastic!! It's really rich, but so delicious. My kids loved it, and so did I. I halved the recipe with great success. Unless you are preparing it for a large group, I would recommend halving the recipe.
Harry Potter's Butterbeer
16 ounces butterscotch ice cream topping.
8 tablespoon butter
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1/2 cup heavy whipping cream
1 teaspoon rum extract, optional8 cans Cream Soda (12 ounces each, room temperature)
1 cup heavy whipping cream (for topping)
Directions:In a large pot, combine butterscotch ice cream topping, butter, salt and vinegar. Cook over medium heat until butter is melted and mixture just starts to bubble.
Remove from heat and add heavy whipping cream and rum extract (optional).
Scoop out ¼ cup of butterscotch mixture and place in a medium bowl. Place in fridge for 5-10 mintues to cool. When cool, pour in 1 cup heavy whipping cream and beat until thickened (you do not have to beat it to stiff peaks, leave it foamy!:)). Set aside.
Pour soda into pot of butterscotch mixture. If mixture is too cold, heat for a few minutes on the stove over medium heat. To serve, pour into mugs and top with whipped cream.
Sunday, February 20, 2011
Thursday, February 17, 2011
I had my items all lined before hand, so it would be easy to serve courses in a timely manner. The kids loved having individual containers for each menu item.I changed my menu here and there from what Gourmet Mom had just to fit our family better, but you could play around and completely change it up. Here is what our menu consisted of:
Saturday, February 12, 2011
Thursday, February 10, 2011
- Wrapped Hershey’s Kisses in any color
- Construction paper, felt or craft foam
- Craft glue
- Black thread, yarn or ribbon
- Small black pom-poms
- Small wiggle eyes
Creating The Hershey Kiss Mouse
The mouse ears and feet can be made from white, pink or red construction paper, felt or craft foam. Cut out 2 hearts that are about 1-2 inches tall. Glue the “ears” between the flat sides of two Hershey Kisses. Glue the feet on the bottam. You can also use glue dots or even double stick tape to put the mouse together.
Next, cut the paper tag off the kiss at one end of the mouse. This will be the face and the other side with the paper tag intact will be the mouse tail. Although, you can glue on a yarn or ribbon tail if you prefer.
Glue the google eyes onto the mouse face. Cut out a few small strips of black thread to make the whiskers. Then place a small drop of glue on the end of the kiss to attach the whiskers and nose. Place the black thread whiskers on the glue first and then the pom-pom nose on top of that. If it is easier, you may tie the thread onto the end of the kiss rather than gluing it. Then just glue the pom-pom nose on top of the whiskers.
Other Options For Making The Chocolate Mouse
Yarn or ribbon can be used as a tail in place of the paper tag.
In addition, if you are lacking supplies or have very small children trying to make these, you can substitute permanent marker for the google eyes and glitter glue for the nose instead of the pom-pom.
Tuesday, February 8, 2011
I found these treasures on Picky Palate and have been aching to try them for some time. She always has the best ideas. These cookies are absolutely delicious. I had to give most of them away because I knew I would sit and devour all of them in one sitting. My kids were thrilled with the surprise middle. I put the full instructions here, but I used a short cut when I made them. Instead of rolling all the truffle mixture into balls, I just scooped some up, rounded it and then formed the cookie dough around it. It saved a bit of time.
Oreo Truffle Surprise Cookies
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup packed brown sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
2 Cups chocolate chips
3 oz softened cream cheese
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat butter and sugars until well combined. Add eggs and vanilla; beat until combined.
2. Place flour, salt and baking soda into a large bowl; mix. Add to wet ingredients along with chocolate chips. Mix until just combined.
3. Place Oreos into a food processor or blender, mix until finely ground. Place into a bowl and mix with cream cheese until dough forms. Take 1 teaspoon of dough and roll into a ball. Continue until all dough has been rolled, you should get 36 balls, enough for all of the cookie dough.
4. With a large cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Press a little hole into center of dough and put Oreo Truffle inside, cover cookie dough around Oreo Truffle so it’s hidden in the middle. Bake for 13-15 minutes or until edges of cookies just begin to turn golden brown. Remove and let cool on baking sheet for 5 minutes before transferring to cooling rack.
Wednesday, February 2, 2011
I found this recipe on My Kitchen Cafe, and bookmarked quite awhile back. It turned out to be surprisingly simple, and very tasty. I was a little bit nervous about the egg coating because it seemed so thick, but it was delicious and did not have an egg taste at all. If you prefer you can jiggle and shake the chicken after you dip it in the egg mixture so the coating is lighter. I liked the thick coating... and surprise, surprise, my 4 year old loved it!
Breaded Garlic Chicken in Lemon Butter Sauce
4 boneless, skinless chicken breasts
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, finely minced
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, from about 1 lemon
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
5 tablespoons butter
Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.
In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.
Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.
Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.
In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.
Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.